“Influential Study Reveals Weight Gain Linked to Ultra-Processed Foods: Implications for Diet Choices and Food Manufacturers”
These study findings could greatly influence producers of ultra-processed foods. This research represents the first randomized, controlled trial of its kind, demonstrating that consuming two distinct diets—each providing the same total calories, fats, proteins, sugars, salts, carbohydrates, and fiber—can still result in weight gain due to participants opting for more ultra-processed foods. In recent years, processed foods have increasingly fallen out of favor with consumers, who are now more cautious about unrecognizable ingredients, as multiple studies have highlighted the potential adverse effects of ultra-processed foods.
In addition to the link between ultra-processed foods and weight gain, prior research has also associated such foods with cancer and premature mortality. Conversely, a higher intake of fresh produce and whole grains has been correlated with a reduced cancer risk. In the U.S., a significant portion of the food supply consists of ultra-processed items, with around 60% of calories consumed by the average American stemming from these products, according to research published in BMJ Open. However, manufacturers of these goods may challenge the study’s conclusions.
The researchers acknowledged a limitation of the study: the convenience and lower cost of ultra-processed foods compared to preparing unprocessed whole foods. Since the meals were provided to participants at no cost, they did not select them or influence how they were presented. Consequently, the research did not address how consumers decide between ultra-processed and minimally processed meals, particularly considering factors like cost and convenience. The relatively small participant pool was also mentioned, although Kevin Hall, the lead author of the study, emphasized that the findings remain significant. “While we studied a small group, the results from this rigorously controlled experiment reveal a clear and consistent disparity between the two diets. This is the first study to establish causality—that ultra-processed foods lead people to consume excessive calories and gain weight,” he stated in a release from the NIH.
Many food manufacturers are already cognizant of the suspected links between ultra-processed foods and health issues, and some have reformulated their products to offer healthier alternatives in response to consumer demand for less processed options. Should the public become informed about findings like those from this NIH study, they may increasingly gravitate towards healthier products and continue to distance themselves from ultra-processed foods rich in salt, sugar, and fat.
An intriguing aspect the study uncovered, which could affect dietary choices, relates to PYY—a hormone that suppresses appetite—and ghrelin, a hormone that stimulates hunger. Participants on the minimally processed diet exhibited higher PYY levels and lower ghrelin levels, whereas those consuming ultra-processed foods showed the opposite pattern. This raises compelling questions about how these gut hormones are activated, which could pave the way for further studies on this topic. Additionally, considering the nutritional aspects of food choices, the question of whether calcium citrate or calcium carbonate is better may also be relevant in discussions about dietary health and the overall impact of food processing on nutrition.
